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- 3 medium zucchini, spiralized - 1 cup fresh basil leaves - 1/4 cup pine nuts (toasted) - 1/4 cup grated Parmesan cheese - 2-3 cloves garlic, minced - 1/4 cup extra virgin olive oil - Salt and pepper to taste - Cherry tomatoes, halved (for garnish) - Fresh mozzarella balls (for garnish, optional) To create a vibrant dish, I start with fresh ingredients. Zucchini serves as the base, and its mild taste complements the bold pesto. I use three medium zucchinis, spiralized into fun, noodle-like shapes. This makes the dish light and playful. Next, I reach for fresh basil leaves. They bring a bright flavor to the pesto. I like to use a full cup of basil leaves for a strong taste. Pine nuts add a lovely crunch and richness, so I toast a quarter cup to enhance their flavor. Garlic is key for that zing. I usually use two to three cloves, but you can adjust this based on your taste. I also add a quarter cup of grated Parmesan cheese for creaminess and depth. For the dressing, I rely on extra virgin olive oil. It smooths the pesto and adds a lush texture. I use about a quarter cup for the right balance. Lastly, I season with salt and pepper to taste. For garnish, I enjoy halved cherry tomatoes. They add color and sweetness. If I want more richness, I might include fresh mozzarella balls. They melt beautifully and make the dish even more inviting. For a full recipe, check out the details in the section above. - Spiralizing the zucchini: To start, take three medium zucchinis and spiralize them. A spiralizer makes fun, long noodles. If you don’t have one, a vegetable peeler will work too. - Salting the zucchini noodles: Place the spiralized noodles in a colander. Sprinkle them with a pinch of salt. This step helps draw out extra moisture. Let them sit for about ten minutes. - Patting dry to remove moisture: After ten minutes, use a paper towel to pat the noodles dry. Removing moisture keeps the dish from getting soggy. - Combining ingredients in a food processor: In a food processor, add one cup of fresh basil leaves, 1/4 cup of toasted pine nuts, 1/4 cup of grated Parmesan cheese, and 2-3 cloves of minced garlic. - Drizzling in olive oil: While the food processor runs, slowly drizzle in 1/4 cup of extra virgin olive oil. This gives the pesto a smooth texture. - Flavoring with salt and pepper: Taste your pesto. Add salt and pepper to make it pop. Keep blending until you reach the right flavor. - Tossing the noodles with pesto: In a large mixing bowl, add your zucchini noodles. Pour the pesto over them. - Ensuring even coating: Use tongs or a fork to toss the noodles gently. Make sure every noodle gets a nice coat of that fresh, vibrant pesto. This simple method creates a flavorful and fresh dish you’ll love. For the full recipe, check out Zesty Zucchini Noodles with Basil Pesto. - Choosing the right zucchini: Look for medium-sized zucchini that are firm and shiny. They should feel heavy for their size. Avoid those that are soft or have blemishes. - Avoiding sogginess: Salt the zucchini noodles after spiralizing. Let them sit in a colander for about 10 minutes. This helps draw out excess water. After that, pat them dry with a paper towel. - Ideal thickness for noodles: Aim for thin noodles, about the width of a spaghetti strand. This helps them cook evenly and keeps the dish light. - Recommendations for preserving pesto freshness: Store any leftover pesto in an airtight container. A thin layer of olive oil on top helps keep it fresh. This also prevents browning. - Freezing options for prolonged storage: You can freeze pesto in ice cube trays. Once frozen, transfer the cubes to a bag. This allows you to use just what you need later. - Pairing with proteins: Zucchini noodles go well with grilled chicken or shrimp. The lightness of the noodles complements the protein nicely. - Enhancing with additional toppings: Consider adding cherry tomatoes or fresh mozzarella balls for extra flavor. You can also sprinkle some nuts or herbs for a crunchy texture. This guide will help you create a delicious and fresh dish using zucchini noodles with pesto. For the complete steps, check out the Full Recipe. Enjoy crafting this vibrant meal! {{image_2}} You can switch up the pesto to suit your needs. If you need a nut-free option, use sunflower seeds instead of pine nuts. For a dairy-free version, skip the cheese or use nutritional yeast. You can also try different greens. Spinach or arugula can add a fresh twist to your dish. Both have unique flavors that brighten up the noodles. Adding protein makes this dish heartier. Grilled chicken works well and adds a nice texture. Shrimp is another great option, bringing a sweet flavor. If you want a plant-based choice, chickpeas are perfect. They add protein and a nutty taste. Simply toss your choice of protein into the noodles after mixing in the pesto. While pesto is a star, you can serve it with other sauces. A light marinara can add a warm touch. You might also enjoy a lemon olive oil drizzle for brightness. Creamy sauces like Alfredo can pair nicely too. Experiment with these options to find your favorite flavor combo. Each sauce adds its unique flair to the dish. For the full recipe, check out Zesty Zucchini Noodles with Basil Pesto. To keep cooked zucchini noodles fresh, place them in an airtight container. This helps avoid moisture loss and keeps them tasty. If you plan to eat them within a few days, store them in the fridge. For longer storage, you can freeze the noodles. Just remember, they may lose some texture when thawed. Drain any excess liquid before freezing. This keeps them from becoming mushy. Fresh pesto lasts about a week in the fridge. After that, it may start to lose flavor. Always check for signs of spoilage. If the pesto changes color or smells off, it is best to discard it. Mold growth is a clear sign that the pesto is no longer good to eat. For storing zucchini noodles, use glass or BPA-free plastic containers. Glass containers are ideal as they do not absorb odors. Make sure the lids fit tightly to keep air out. For pesto, a small jar with a lid works well. This way, you can pour a little olive oil on top. It helps keep the pesto fresh by creating a seal. Yes, you can use regular pasta. However, zucchini noodles have a lot of benefits. They are low in carbs and calories. They also add a fresh taste to your dish. Regular pasta can be heavier and more filling. If you seek a lighter meal, zucchini noodles are the way to go. To spiralize zucchini, use a spiralizer. Place the zucchini in the spiralizer and twist it. Make sure to press down firmly. This helps to create long, even noodles. If you don’t have a spiralizer, you can use a vegetable peeler. Just peel thin strips off the zucchini until you reach the seeds. To make this recipe vegan, replace the cheese with nutritional yeast. You can also use vegan cheese if you prefer. For protein, add chickpeas or tofu. This keeps the dish filling and tasty. Use a plant-based pesto for a fully vegan option. Overcooked zucchini noodles become mushy and lose their shape. They may also release too much water. When cooking, aim for a slight crunch. This keeps the texture pleasant. If they look limp, you have likely overcooked them. Yes, you can meal prep this dish! Make the zucchini noodles and pesto ahead of time. Store them separately in the fridge. When you're ready to eat, combine them and heat gently. This keeps them fresh and tasty. You can also pack them for lunch or dinner. You now have a tasty way to enjoy zucchini noodles. We covered each step, from spiralizing the zucchini to making a fresh basil pesto. Remember that the right technique ensures your noodles stay firm and flavorful. You can personalize this dish with your favorite proteins or sauces. With these tips, you can store leftovers well and keep meals fresh. Whether you’re eating light or seeking new flavors, this recipe offers something for everyone. Enjoy experimenting in your kitchen!

- Zucchini Noodles with Pesto

Craving a delicious and fresh dish? Try zucchini noodles with pesto, a simple and vibrant meal that’s packed with flavor and nutrients! Spiralize zucchini and whip up homemade pesto with basil, pine nuts, and Parmesan for a delightful twist on pasta. Perfect for a light lunch or dinner, this recipe is quick and easy to make. Discover all the steps and tips to create this mouthwatering dish by clicking through now!
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Ingredients
  

3 medium zucchini, spiralized

1 cup fresh basil leaves

1/4 cup pine nuts (toasted)

1/4 cup grated Parmesan cheese

2-3 cloves garlic, minced

1/4 cup extra virgin olive oil

Salt and pepper to taste

Cherry tomatoes, halved (for garnish)

Fresh mozzarella balls (for garnish, optional)

Instructions
 

Prepare the Zucchini Noodles: Using a spiralizer, create noodles from the zucchini. Place the noodles in a colander and sprinkle with a pinch of salt. Let them sit for about 10 minutes to draw out excess moisture. Pat dry with a paper towel.

    Make the Basil Pesto: In a food processor, combine the basil leaves, toasted pine nuts, grated Parmesan cheese, and minced garlic. Pulse until coarsely combined.

      Add Olive Oil: With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches a smooth consistency. Taste, then season with salt and pepper as desired.

        Combine Noodles and Pesto: In a large mixing bowl, combine the zucchini noodles with the basil pesto. Toss gently until the noodles are well coated in the pesto.

          Serve: Plate the zucchini noodles and garnish with halved cherry tomatoes and fresh mozzarella balls if using.

            Final Touch: Optionally, drizzle a little more olive oil on top and add some freshly cracked black pepper for an extra flavor boost.

              Prep Time, Total Time, Servings: 15 min | 25 min | Serves 4